Bún Mắm, short for Bún Mắm Miền Tây, is a bold and flavorful noodle soup from Vietnam’s Mekong Delta (Miền Tây). Deeply loved by locals in Southern Vietnam, this hearty dish hasn’t yet gained widespread recognition beyond the country.
While preparing Bún Mắm isn’t difficult, capturing its authentic taste calls for a few insider tips from the region.
What is Bún Mắm?
Vietnam is a paradise for noodle soup lovers, offering a dazzling variety of options.
Whether it’s the iconic Phở Bò (Beef Noodle Soup), the comforting Phở Gà (Chicken Noodle Soup), the fiery and flavorful Bún Bò Huế, the rustic and tangy Bún Riêu, or the simple yet satisfying Bún Mọc, there’s a bowl for every taste.
In fact, in Vietnam, you could savor a new noodle soup every day for two weeks without repeating a single dish!
(Hanoi-style)
(Crab Noodle Soup with Water Spinach)
In Vietnamese, Bún means round rice noodles, while Mắm carries several meanings. Often, it refers to Nước Mắm (fish sauce), a cornerstone of Vietnamese cooking, essential for making dipping sauces like Nước Chấm and for marinating or seasoning.
However, Mắm can also mean fermented seafood such as fish, shrimp, squid, or even clams. In the case of Bún Mắm, it specifically refers to fermented freshwater fish, a beloved ingredient in Vietnam’s Mekong Delta cuisine.
The Mekong Delta is a vibrant crossroads of Vietnamese, Chinese, Khmer, and Champa cultures, giving rise to many beloved dishes like Bánh Xèo (crispy pancakes), Cà Ri Gà (chicken curry), or Hủ Tiếu Nam Vang (Phnom Penh-style noodle soup).
Deeply influenced by Khmer culinary traditions, Bún Mắm draws inspiration from their use of fermented fish, similar to the Khmer delicacy Prahok. The result is a bold and flavorful soup that beautifully reflects the region’s diverse cultural heritage.
In Vietnam, the broth-based version is known as Bún Mắm Miền Tây (Mekong Delta fermented fish noodle soup). This sets it apart from a Central Vietnamese variation, which skips the broth and features rice noodles served with pork and Mắm Nêm (fermented anchovy sauce).
Related Articles | Differences between Nước Mắm and Nước Chấm
Ingredients
BROTH
- Fermented Fish: The classic base for Bún Mắm is a mix of Mắm Cá Linh (salted dorab fish) and Mắm Cá Sặc (salted gourami fish). Combining both creates the best flavor, but using just one type works just as well if you keep the quantity the same.
- Lemongrass: Helps tone down the pungent aroma of the fermented fish, adding a refreshing fragrance.
- Shallots: Also helps one down the pungent aroma of the fermented fish.
- Finger Root (Krachai, Ngải Bún) (Optional): Another aromatic ingredient to further mellow the strong smell of fermented fish.
- Coconut Water: Adds natural sweetness and balances the intense flavor of the fermented fish. If unavailable, substitute with plain water and a touch of extra sugar.
- Pineapple: Provides sweetness and a hint of tang to complement the broth’s savory depth.
- Sugar: Balances the salty, robust flavor of the fermented fish
- MSG: Enhances and harmonizes the overall taste of the broth.
PROTEIN CHOICES
- Fish Paste: Look for frozen Vietnamese fish paste at Asian markets. The best options are Bronze Featherback Paste, followed by Pangasius Fish Paste. Locals often stuff the paste into goat horn chilies and fry them, but you can also shape the fish paste into patties and fry them. Another option is to buy pre-made Vietnamese-branded fried fish cakes.
- Seafood: Shrimp and squid are essential in this seafood noodle soup, as seafood is a must for this dish.
- Fish (Optional): Freshwater fish, such as catfish or red tilapia, can be added for extra flavor.
- Roasted Crispy Pork Belly (Optional): This is another popular topping for Bún Mắm. Alternatively, some people stir-fry pork belly with lemongrass instead.
VEGGIES & NOODLES
- Eggplant: A classic addition to Bún Mắm, eggplant adds a soft texture and soaks up the flavorful broth.
- Fresh Vegetables: In Vietnam, Bún Mắm is traditionally paired with an array of local greens such as water spinach (rau muống), Limnocharis flava (kèo nèo), banana blossoms (hoa chuối), and edible flowers like pumpkin blossoms (bông bí), white sorrel flowers (bông so đũa), or Egyptian river hemp flowers (bông điên điển).
- Bún: Vietnamese Round Rice Noodles
More Delicious Dishes from the Mekong Delta
(Steamed Egg Meatloaf with Salted Fish)
(Vietnamese Sweet & Sour Soup)
(Vietnamese Steamed Banana Cake)
Authentic Bún Mắm | Vietnamese Fermented Fish Noodle Soup
Ingredients
Broth
- ½ cup Mắm Cá Linh (salted dorab fish) (150g) (adjust to taste). If using only one type of Mắm, use 1 cup (300g).
- ½ cup Mắm Cá Sặc (salted gourami fish) (150g) (adjust to your taste)
- ¼ pineapple
- 4 cup coconut water (1 liter) – can substitute with water and a bit more sugar.
- 8 cup water (2 liter)
- 5 stalks lemongrass
- 1 small bunch fingerroot (krachai, ngải bún)
- 1 tbsp minced lemongrass
- 1 tbsp minced shallot
- 3 tbsp granulated sugar (season to taste)
- ½ tbsp MSG (optional)
Protein
- ⅔ pound frozen fish paste (300g) – see Note 1 for substitutes.
- ½ tbsp chicken powder (if the fish paste is not pre-seasoned).
- ½ tbsp minced shallots or the white part of a green onion
- 6 red goat horn chilies.
- Cooking oil (for frying)
- ½ pound shrimp
- ½ pound squid (cleaned and sliced)
- ½ pound crispy roasted pork belly (or plain pork belly)
- ½ pound fish fillet (catfish or red tilapia) (optional)
Veggies & Other Accompaniments
- 1 package Bún rice noodles
- Shredded water spinach (or substitutes like red cabbage, banana blossoms, etc.)
- 1 Eggplant (cut into big chunks)
Instructions
Broth
- Heat some cooking oil in a pot. Sauté minced lemongrass and shallots until fragrant. Add the fermented fish and stir-fry for 3 minutes.
- Pour in 4 cups (1 liter) of water. Simmer for about 15 minutes until the fish meat dissolves from the bones. Strain the broth to remove solids, then return it to the pot.
- Lightly crush the lemongrass stalks and finger roots.
- Add the lemongrass, finger roots, and pineapple to the broth, followed by 4 cups of coconut water and 4 cups of water. Let it simmer on low heat for an additional hour.
- Ten minutes before serving, add eggplant slices to the broth. Adjust the flavor with sugar and MSG to taste.
Protein
- Season the fish paste with minced shallots and chicken powder (if it’s not pre-seasoned).
- Remove the stems and seeds from the red chilies using scissors. Stuff the fish paste into the chilies, or shape the fish paste into patties if you prefer.
- Fry the stuffed chilies or fish patties until golden brown, starting with the side covered in fish paste. Set them aside.
- Clean the squid and slice it into rings. Clean the shrimp, too.
- In a separate pot, blanch the squid, shrimp, and fish fillets (if using) until just cooked. Peel the shrimp, leaving the tails on for a more appealing presentation. Set aside the blanched seafood.
- (Optional) Add the seafood blanching water to the main broth for added flavor.
- Chop the crispy pork belly. If using plain pork belly, stir-fry it with minced lemongrass and fish sauce before adding it to the broth.
Assemble & Enjoy
- Cook and drain the rice noodles according to the package instructions. Wash and drain the vegetables.
- Place a portion of rice noodles in a serving bowl. Top with shrimp, squid, fish, and pork belly. Ladle the hot broth over the noodles.
- Serve with fresh veggies on the side and enjoy!
Notes
- Check Asian markets for frozen Vietnamese fish paste. The top choices are Bronze Featherback Paste, followed by Pangasius Fish Paste. Alternatively, you can buy pre-made Vietnamese-branded fried fish cakes.
